Chocolate Strawberry Drip Cake

Chocolate Strawberry Drip Cake is a decadent 3-layer cake with homemade strawberry buttercream and rich chocolate ganache. Perfect for any celebration.

Cake enthusiasts, your sweet cravings are about to meet their match! We’re thrilled to introduce the Chocolate Strawberry Drip Cake – an amazing combination of art, flavor, and decadence. This isn’t your run-of-the-mill cake recipe. It’s rich, indulgent chocolate meeting the sweet, tangy punch of strawberries. And all in a beautiful, three-layer design.

This features a homemade strawberry buttercream under a silky chocolate ganache drip. It’s the perfect centerpiece for any special occasion (like Valentine’s Day!) or the ideal indulgence for those “just because” moments.

Homemade Chocolate Cake

This moist chocolate cake is decadent and rich thanks to the oil, sour cream and eggs. It has an amazing chocolate flavor because there is dark chocolate melted right into the batter.

It also calls for espresso powder. Don’t worry…you won’t taste the coffee. It only enhances the chocolate flavor.

This recipe makes a lot of batter, enough to fill 3 8″ cake pans. The cake will be stunning as it stands tall.

Easy Strawberry Buttercream

It’s easy to get great strawberry flavor without making a strawberry puree with fresh berries. It’s by using freeze-dried strawberries. They give gorgeous color and sweet & tangy flavor. You really won’t miss the trouble of working with fresh strawberries!

What is the drip on cakes?

The drips are generally ganache or thick powdered sugar glaze. They can be made of various ingredients, with chocolate being one of the most common. It not only enhances the flavor of the cake but also creates a visually stunning and professional appearance.

In this case, the drip is a dark chocolate ganache.

How to Make Chocolate Ganache

• Place the chocolate chips in a heatproof mixing bowl.
• Heat the cream in a small saucepan over medium heat until gently bubbling. (Or you can heat it in the microwave.)

• Immediately pour the hot cream over the chocolate chips. Cover the bowl with a plate and leave to sit for 4 minutes.
• Then remove the plate and stir the chocolate and cream until you have a smooth, shiny ganache.

You’ll want this to cool off before pouring it over the cake or it may melt the strawberry frosting. Don’t let the ganache harden, just it should just not be hot.

Chocolate Strawberry Drip Cake

4.72 from 7 votes

Chocolate Strawberry Drip Cake is a decadent 3-layer cake with homemade strawberry buttercream and rich chocolate ganache. Perfect for any celebration.

Servings 15

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

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Ingredients

 

For the cake:

• 1 1/2 cups all-purpose flour 195 grams
• 3/4 teaspoon salt 4 grams
• 3/4 teaspoon baking soda 4 grams
• 3/4 cup unsweetened cocoa powder (regular or Dutch process) 59 grams
• 3 ounces dark chocolate 60% or more cocoa content
• 1/3 cup canola oil 72 grams or vegetable oil
• 1 1/2 cups granulated sugar 300 grams
• 3 large eggs at room temperature
• 3 large egg yolks at room temperature
• 3 teaspoons vanilla extract 15 grams
• 1/2 cup sour cream or Greek-style yogurt 114 grams
• 3/4 cup hot water 6 ounces
• 1 1/2 teaspoons instant espresso powder

For the strawberry buttercream frosting:

• 1 1/2 cups unsalted butter room temperature
• 1 1/2 teaspoons vanilla extract 7 grams
• 1 1/2 cups freeze dried strawberries
• 4 cups powdered sugar 520 grams
• 4 tablespoons 2% milk 2 ounces

For the dark chocolate ganache:

• 1/2 cup heavy cream 4 ounces
• 1/2 cup dark chocolate chips

For decorating:

• Fresh strawberries

Instructions

 

Make the cake:

• For the cake, preheat the oven to 350º Fahrenheit.
• Line 3, 8-inch round cake pans with parchment and spray with cooking spray.
• In a medium bowl, sift the flour, salt, baking soda, and cocoa.
• Melt the chopped chocolate in the microwave and set it aside to cool until it’s warm to touch (not hot).
• In a large bowl, whisk the sugar and oil until combined.
• Add the melted and slightly cooled chocolate.
• Add the eggs and yolks one at a time, and whisk until just combined.
• Add the vanilla and sour cream (or Greek-style yogurt) and mix until combined.
• Add the dry ingredients. Mix until just combined.
• Mix the warm water and the espresso powder. Add the coffee mixture to the batter. Mix until just combined.
• Fill the prepared cake pans evenly with the batter.
• 27-30 minutes until a toothpick inserted in the center of the cake comes out clean.
• Allow the cakes to cool in the cake pan on a cooling rack for about 15 minutes.
• After 15 minutes, turn the cakes out of the pans, and allow them to cool completely on a cooling rack.

Make the buttercream frosting:

• Add the freeze dried strawberries to the bowl of a food processor and blitz into a powder.
• Add the butter and vanilla extract to the bowl of a stand mixer. With the paddle attachment, beat until smooth and creamy. You can also use a high powered hand mixer. Scrape the sides of the bowl with a rubber spatula.
• Sift in half of the powdered sugar and strawberry powder along with adding 2 tablespoons of milk. Beat with mixer until combined. Repeat and beat again. The buttercream should be smooth and spreadable but still holding its shape. If it’s a little too stiff, add a splash more milk. If it’s too runny, add some more powdered sugar.

Make the ganache:

• Add the chocolate chips to a heatproof mixing bowl.
• Heat the cream in a saucepan on a medium setting until bubbling. (Or you can heat it in the microwave.)
• Immediately pour the hot cream over the chocolate chips. Cover the bowl with a plate and leave to sit for 4 minutes.
• Then remove the plate and whisk the chocolate and cream until you have a smooth, shiny ganache.

Assemble the cake:

• Use a large serrated knife to slice away the domed tops of each cake layer if they have them.
• Place one cake layer on your serving plate or cake turntable.
• Spread ¾ cup of the strawberry buttercream on top in an even layer.
• Place the next layer on top and repeat with another ¾ cup buttercream.
• Place on the final layer and spread the rest of the buttercream on top and all around the sides of the cake to completely cover it.
• Pour the cooled ganache on top, spreading it right up to the edges. Use a small spoon to carefully push a small amount of the ganache over the sides of the cake at approx. 1 1/2“ intervals to create the drip effect.
• Top with some fresh strawberries if desired.
• Store in an airtight container at room temperature for up to 24 hours. Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 695kcal | Carbohydrates: 92g | Protein: 6g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 205mg | Potassium: 525mg | Fiber: 5g | Sugar: 72g | Vitamin A: 842IU | Vitamin C: 289mg | Calcium: 69mg | Iron: 7mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 695

Keyword chocolate drip cake, chocolate strawberry cake, drip cake recipe, easy homemade cake

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